Spicy Corn and Cucumber Salsa

corn-chile-cucumber-salsa
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 50 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 g
    • Sodium 369 mg
    • Protein 2 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 9 mg

Cut cucumbers into quarters lengthwise; cut cucumber quarters into ¼-inch-thick slices, to equal 1¼ cups chopped cucumber.

Combine cucumber, corn, cilantro, lime juice, Fresno chile, and salt in a medium bowl. Serve on salmon tacos with sliced avocado and crumbled queso fresco.

Ingredients

  1. Check 2 Persian cucumbers
  2. Check cup corn kernels (about 2 ears)
  3. Check 3 tablespoons chopped fresh cilantro
  4. Check 2 tablespoons fresh lime juice
  5. Check 1 red Fresno chile, seeds removed, finely chopped
  6. Check ¾ teaspoon kosher salt

Directions

  1. Cut cucumbers into quarters lengthwise; cut cucumber quarters into ¼-inch-thick slices, to equal 1¼ cups chopped cucumber.
  2. Combine cucumber, corn, cilantro, lime juice, Fresno chile, and salt in a medium bowl. Serve on salmon tacos with sliced avocado and crumbled queso fresco.